Eggless Vanilla Sponge Cake
 
Prep time
Cook time
Total time
 
Eggless Vanilla Sponge Cake is light, moist, hassel free to make, loaded with dry fruits and tastes yummy. It is a classic vanilla sponge cake recipe that is made without using butter and eggs.
Author:
Recipe type: Cakes
Cuisine: International
Serves: 6 inch cake
Ingredients
  • Curd 1 cup, 250 ml
  • Castor sugar ¾ cup + 3 tablespoons, 190 grams
  • All-purpose flour/Maida - 1¼ cup, 160 grams
  • Baking soda ½ teaspoon
  • Baking powder 1¼ teaspoon
  • Flavorless oil ½ cup, 125 ml
  • Vanilla essence - 1 teaspoon
Instructions
  1. First of all, sieve the all purpose flour in a bowl at least 4 to 5 times to create air, that will make your cake light and fluffy and set aside.
  2. Meanwhile preheat your oven at 180 degree C for 10 minutes.
  3. Prepare a 6-inch baking pan/ tin with parchment paper at the bottom.
  4. Here I have used a round cake tin but you may use whatever shape baking pan/tin available with you.
  5. In a bowl, beat the curd and sugar together.
  6. To this mixture add the baking soda and baking powder.
  7. Beat well and let this mixture rest for 5-8 minutes.
  8. After a while the bubbles will appear and it will turn frothy.
  9. Next, add oil and vanilla essence and beat well.
  10. Please note that once you add baking soda and baking powder do not keep the batter unbaked for long.
  11. If so, the baking powder and baking soda tends to loose its effect.
  12. Now fold in the sieved flour by using cut and fold technique, making sure there are no lumps.
  13. Fold in chopped dry nuts coated with all purpose flour. This will prevent nuts to sink down the cake.
  14. Pour this batter in a 6-inch baking pan/ tin with parchment paper at the bottom.
  15. Always make sure that cake batter should be filled till half in a baking tin/pan, so as to give it a space to rise while it's baked.
  16. Sprinkle some more nuts on the top of cake batter.
  17. Bake this in a preheated oven at 200 degrees first for 10 minutes and then gradually reduce the temperature to 170 degrees C for 30 – 40 mins or until an inserted skewer comes out clean.
  18. This temprature variation will give the required beautiful golden colour on top of cake.
  19. Let it remain in the oven for atleast 15 minutes then transfer this on a cooling rack.
  20. Once it cools down completely run a knife on the edges of the tin and invert it on plate.
  21. Cut it into desired shape and enjoy with tea or coffee.
Recipe by Yummy Tales Of Tummy at https://yummytalesoftummy.com/eggless-vanilla-sponge-cake/